Steamed Squash Buns Recipe 南瓜馒头

Steamed squash buns/ squash mantou/南瓜馒头, it is best to be made with mature squash (winter squash). Young squash (summer squash) have softer skin and are mostly water. Mature squash has hard skin and is fibrous, starchy and sweet. Ripe squash may look small in size but is heavier than it looks, while young squash may look large in size but lighter in weight, such as the pumpkin for lantern-carving. The lantern-carving pumpkins are mostly water and thus easier for carving. To make the steamed squash buns/squash mantou, it is best to choose mature squash such as Kabocha squash, butternut squash or any other mature squash, which are creamy and sweet after longer cooking and pureed.

To avoid the formation of wrinkled skin on top of the steamed buns, the key is to control the 2nd proofing within 15~20 minutes.

【Steamed Squash Buns/ Squash Mantou Recipe】

steamed squash paste 185g
all-purpose flour 240g
yeast 4g
sugar 4g
cold milk 50g
all-purpose flour 30g (into the 6 doughs)

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